Warning: This recipe is ONLY FOR REALLY BITTER-NOT-SWEET CACAO LOVERS...but you can always sub out the cacao mass chips to make it more tame and sugary if you need! This is a Gluten-free, Vegan,  Dairy-free version for the most particularly sensitive palates.

INGREDIENTS:

2/3 cup coconut oil (I used the Nutiva brand with butter flavor)

3/4 cup golden Lakanto sweetener (Monkfruit, so does no glycemic impact)

3/4 cup coconut palm sugar (only 35 on the glycemic index)

2 Tablespoons of maca powder (between the cacao and maca, expect energy!)

1/4 cup of mylk of choice… or if you cannot, you can just use water

2 1/3 cup gluten-free baking mix you like!

1 teaspoon Himalayan pink salt

1 1/2 teaspoon baking soda and 1/2 teaspoon baking powder

1 teaspoon guar gum

1 heaping Tablespoon of vanilla paste of your choosing

12 ounces of chocolate chips (I used 10 oz of Pascha brand which is 100% cacao mass and 2 oz of Enjoy Life brand to balance out the bitter with hint of sweet.)

Sprinkle of cinnamon mixed in or dash on top before baking for 10 minutes

WHAT TO DO:

1- soften the coconut oil and then add vanilla paste and sweeteners in. Mix very well

2- add oil and continue mixing, adding the water or mylk until well combined

3-after mixing dry ingredients in other bowl, slowly incorporate into the wet mix

4-add your chocolate chips

5-make into cookie dough balls and flatten them a bit with a spatula for the classic cookie shape OR make into a log and slice up to freeze for future munch-ease!

NOTE:  If you need it more like a classic cookie sweetness, increase the coconut sweetener to your taste.

ALSO…these were baked too long 12 minutes—because I forgot in the midst of other cooking to-dos… SO DO NOT BAKE MORE THAN 10 MINUTES. Less would have been much kinder to these darlings.  They don’t hold together well until cooled, but you can always add your favorite nice-cream atop and eat them while piping hot!